"These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream." — DOE2
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whole wheat flour
1 1/2 cups
2 1/2 tablespoons
1 3/4 cups
This recipe isn't missing some sort of fat it's missing a teaspoon of salt, that's all...Anyways, I absolutely love this recipe and when ever I make them I make double so I can keep some in the freezer for a quick delicious breakfast.
These were just ok. I think it's lacking some kind of fat (or something, even applesauce) to tenderize and moisturize it a little. I used lowfat buttermilk, added one egg yolk and a teaspoon of oil and they were still too dry and hard. I had to spray the top AND the bottom of my iron every time with cooking spray and they still stuck to it (and I have a nice non-stick iron that works great). I like to use blue cornmeal so I used that. I don't think I'd make this recipe again.
It was a very good recipe with healthy ingredients. I used fat free milk instead of buttermilk and added a bit more sugar. It is not expected out of cornmeal and whole wheat flour to make a tender and fluffy texture but it is healthy and has a special taste to it. My dear husband and I had it with jam, syrup and peanut butter. It was so filling. I will definetly make it again in the future. Thanks for a good recipe.
I agree with others who mention having to constantly grease the waffle maker (even non-stick), and that they can be a teeny bit dry - these are minor trade-offs for a super-healthy waffle. I really like the taste and texture and have made these a number of times. To keep it healthy and yet moisten it up a little I top it with a nice fruit coulis, bananas and low-fat yoghurt or mascarpone.
I really wanted to like this recipe. Unfortunately, I can't. On paper, it has everything that I think I want from a waffle: low fat content, novelty, whole grains, etc. Perhaps this healthy combo just can't produce 5 star waffles. This recipe works as described and functions well. I like a lot of things about it. I like everything, in fact, except the waffles. They are ok, but I'll pass in the future. I will be tempted to fiddle with the recipe and try other grains, etc. I think this recipe is a great place to start.
I just made this for breakfast this morning and judging by the other reviewers' comments about the waffles being too hard and not enough moist in it, I added 2 tbsp of applesauce, just to moisten it. It worked. However, it was so moist that it wrecked my waffle. I also added in about 1/4 tsp of salt, as suggested by another reviewer. Instead of sugar, I used 2 tsp of honey. After cooking my first batch, I thought it had a bitter aftertaste, so I added a whole tbsp of plain white sugar. Here's how I did mine. I halved the recipe, since no one else in my family likes waffles and pancakes except for my sister and me. I stirred the dry ingredients together, as mentioned and I just used a substitute for buttermilk which was the milk and added 1 tbsp of vinegar. I didn't care much of the folding the egg white in the batter thing. I just beat my egg white separately in another bowl and added my honey, then beat it together. Then I whisked the milk and egg mixture to the dry ingredients. Mine came out moist, but it was so moist that it cracked me waffly in half. If anyone else would like to try this recipe, I'd suggest only adding 1 tbsp-1 1/2 tbsp of the applesauce. If you are going to use the full recipe, by all means use 2 tbsp of applesauce I might try this recipe some other time, but for now, I'd just settle into my cereal breakfast.
I halved the recipe; the only change I made was to use 1 whole egg rather than one white. These were nice waffles - no, they are not especially light and fluffy, but that's cause they're whole grain. They were soft but still had a nice chew to them I really appreciated. I will make these again... they're good lunch waffles rather than breakfast waffles, and are nice with fruit on top.
Might have been good had I been able to use it for waffles...alas I had to use it for thin pancakes that were edible, to say the least. The fact that it contained no fat at all allowed my waffle maker to have an extreme problem with this recipe. I'm not sure that I will even have a waffle maker anyone since it is still cooling and the batter is stuck all over it! What a mess! I might make this recipe again but I think I would add some oil to it! Please don't risk this recipe without adding some type of fat to it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 8
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